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Pumpkin frittata with feta cheese and basil

I promised a series of pumpkin posts to follow the homemade pumpkin puree. Today I am carrying on the series with one of my family’s favorite fall meals. Pumpkin frittata with feta cheese and basil. Beautiful shades of orange and yellow and flavors to match that beauty.

Roasting the pumpkins and potatoes intensifies their flavor. The basil adds freshness, the onion rings add color and the slightest crunch when you bite into them. The feta blends into the egg mixture making the frittata fluffier and lighter.

Pumpkin Feta Frittata

4 cups (650 g) pumpkin cut into cubes

1 large potato cut into cubes

Salt

Black pepper

Olive oil

8 eggs

100 g feta cheese crumbled

1/2 cup basil chopped coarsely

1 red onion cut into rings`

3/4 cup cheddar cheese cut into cubes

Instructions

Preheat the oven to 220 C

line a baking sheet with parchment paper or lightly oil it.

Arrange the pumpkin and potato pieces in a single layer. Sprinkle with salt and freshly cracked black pepper and drizzle with olive oil

Roast the pumpkins and potatoes until they are cooked through and tender (30- 40 minutes)

Grease a deep 20 by 24 cm pan and arrange the roasted pumpkins and potatoes in the pan

Whisk the eggs with the feta cheese and basil

Pour the egg mixture over the pumpkins and potatoes and top with onions and cheddar cubes

Bake on the lower rack of the oven at 220 C until firm (20- 25 minutes)

If you like the top to be slightly golden brown, place the frittata under the broiler for a couple of minutes

I am so making this tomorrow for lunch, this frittata must taste heavenly!! I am a big fan of weverything with pumpkin, so I know I will love it 🙂 Have I ever told you that I am in love with your beautiful, colourful photos?:) I trully am…
The olive oil bread looks wonderful, I am looking forward to the recipe!

I (we) are SO going to love this Sawsan! If I can possibly swing it, this will be on the menu this weekend! (My husband’s been on the road about 4 of the past 6 wks and is so looking forward to home and home-cooking.) Thank you dear friend, this will be such a hit! xx

So easy to make, this looks just beautiful! Although spring has truly sprung here, there must be a pumpkin in the shops somewhere to try 🙂 ! Alas, most of the wonderful pumpkin and squash recipes on Northern posts have to be filed for our next autumn season 😦 !

This looks so delicious – here in New Zealand pumpkin is nearly always eaten as a vegetable and my favourite cooking method is to roast it. You’ve added even more “yummyness” by then adding feta and basil then making it all into a frittata that will be so good hot, warm or at room temperature. Super thanks from Michelle in Wellington, New Zealand

This is gorgeous!
P.S. I have been using your chai concentrate recipe and my girls are both hooked on it. I heat it up with milk (or almond milk for my lactose intolerant daughter) and add a little agave or sweetened condensed milk. It is such a treat.

In Spain we had a Tapa which they called a Spanish Omelet, and it had potato in it, it was delightful — I never thought it could be so good so I can just imagine how tasty this omelet is. And it’s quite beautiful too.

I make vegetable frittatas almost every week but never thought to add pumpkin. How delish! Thanks for sharing Sawsan – I may also try this with butternut squash – a staple we keep on hand all fall/winter… As always, your blog inspires!!